Caramelized Leeks High-Protein Spaghetti (Vegan • High-Protein • Comforting)
Creamy caramelized leeks high-protein spaghetti made with plant milk, vegan butter, and nutritional yeast. A rich, easy, healthy weeknight pasta recipe.
Ingredients
- 12 oz high-protein spaghetti lentil, chickpea, or protein pasta
- 2 large leeks cleaned + thinly sliced
- 1 medium onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoon vegan butter
- 1 tablespoon olive oil
- 2 tablespoon all-purpose flour
- 1 ½ cups unsweetened plant milk oat, soy, almond
- ½ cup reserved pasta water
- 3 tablespoon nutritional yeast
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian herb blend
- Optional: red pepper flakes lemon zest, parsley
Instructions
- Cook the pasta
- Bring a pot of salted water to a boil. Cook your high-protein spaghetti according to package directions. ➡️ Before draining, reserve at least ½ cup of pasta water. Set aside.
- Caramelize the alliums
- Heat vegan butter and olive oil in a large skillet over medium heat. Add leeks + onion with a pinch of salt.
- Cook 10–15 minutes, stirring occasionally, until golden, soft, and deeply caramelized. Add garlic and cook for 1–2 minutes more.
- Make the roux
- Sprinkle flour over the caramelized leeks and onions. Stir to coat and cook for 1 minute to remove the raw flour taste.
- Build the sauce
- Slowly pour in the plant milk, stirring constantly to prevent lumps. Add nutritional yeast + herbs + spices. Simmer until thickened.
- Add pasta water
- Pour in ½ cup reserved pasta water to loosen the sauce and make it silky. Toss with pasta. Add the cooked spaghetti directly into the skillet. Toss until every strand is glossy and coated in golden leek sauce.